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Tuesday, September 01, 2009

The monster zucchinis in my garden haven't quit. They are still sneaking up and shocking me. After an afternoon in the garden, I will think that every little squash has been picked to be used for sauteing and grilling and frying, and then the next day some big ole monster zucchini will rear its head. I don't know where they hide. I don't know how they grow that quickly. I do think they are monsters.

But, waste not, want not. I am still shredding those monsters and baking them up into goodies. Hubby has declared a love affair with the previously posted Spiced Zucchini Bars with Cream Cheese Frosting, but I have scores of other recipes that demand attention. Blueberry Zucchini Bread begged to be one of my zucchini creations. This sweet, dense bread is perfect for breakfast, a snack, or even a casual dessert. Spread it with butter, or eat it plain. None of those monster zucchini will go to waste when I have Blueberry Zucchini Bread On My Plate.

Beat eggs until foamy. Add oil, sugar, zucchini, and vanilla. Sift dry ingredients together and gradually add to egg mixture. Fold blueberries into batter. Fill 2 loaf pans (8"x4"x2.5") 3/4ths full. Bake at 350 for 1 hour. (May want to check at 45 minutes, but it took about 1hr and 15-20 min for mine to fully bake...toothpick to come out clean.)

Edited to add that since I first put together the idea for this post, I have tried yet another zucchini bread recipe. Morning Glory Farm Zucchini Bread as posted by Kristen over at Dine and Dish has won over my Hubby. He gives it a higher rating than this Blueberry Zucchini Bread. It is a bit lighter & the flavor of the cinnamon is more delicate than with the added spices of this loaf. So...there it is. I like blueberries, and Hubby would rather that I not. Either way, the monster zucchinis are going to make their way On My Plate.